Caramel Crunch Pudding
|Sugar||1 1⁄2 Cup (24 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Egg||1 , slightly beaten|
|Vanilla extract||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Lightly packed brown sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Quick-cooking rolled oats||1⁄4 Cup (4 tbs)|
|Finely chopped pecans||1⁄4 Cup (4 tbs)|
|Soft butter||1⁄4 Cup (4 tbs)|
For pudding, measure 11/4 cups sugar into a heavy saucepan.
Heat, stirring constantly until melted and golden.
Remove from heat and add boiling water very carefully while stirring.
Return to heat and bring to boiling.
Combine cornstarch and milk.
Add gradually to caramel syrup, stirring constantly.
Bring to boiling over medium heat, stirring occasionally.
Cover and cook over low heat 3 to 5 minutes; stir as necessary.
Stir a small amount of hot mixture with egg.
Blend with mixture in saucepan.
Cook 2 minutes, stirring constantly.
Add vanilla extract and butter.
Cover and cool.
Whip cream until soft peaks are formed; beat in remaining 1/4 cup sugar.
Fold into pudding.
For crunch mixture, combine brown sugar, flour, oats, pecans, and butter; mix until crumbly.
Press mixture lightly into an 8-inch square pan.
Bake at 350°F 12 to 15 minutes.
Crumble into small pieces.